A method of pressurized production of ammonia caramel color

Abstract

The invention relates to the field of foods, in particular to a process for producing ammonia caramel pigment by adopting a pressurization method. The process comprises the following steps: 1), raw material proportioning: adding metered starch sugar into a reaction tank and preparing 60-90% of required dry basis in the reaction tank; 2), ammonia adding: cooling the proportioned starch sugar to appropriate temperature, sealing, starting to stir in a sealing condition, starting to add ammonia, controlling the ammonia adding speed in the ammonia adding process, so as to control the pressure in the tank; 3), reacting: in a sealing condition, with the proceeding of ammonia adding, the temperature of the feed liquid rises gradually, performing Maillard reaction of the feed liquid, and performing termination reaction when the color index meets the requirement; 4), cooling: when the color index meets the requirement, quickly cooling the material to be under 80 DEG C; 5), filtering: filtering the cooled material by a filter to remove the impurities; 6), blending and conducting other steps. According to the invention, ammonia adding is only carried out at a time in the sealing condition, so that the dissolution heat of ammonia can be more effectively utilized, and the operation is simple, convenient and easy to conduct.

Description

technical field [0001] The invention relates to a production method of caramel color in food production, in particular to a process for producing ammonia-based caramel color by pressurization. Background technique [0002] Caramel color, commonly known as caramel color, is a natural food coloring obtained from sugar substances through caramelization or Maillard reaction. Caramel color is a natural coloring agent that is allowed to be used in most foods in my country. It is usually made of food-grade sugars such as glucose, fructose, sucrose, invert sugar, malt syrup, molasses, starch hydrolyzed sugar, etc., under high temperature ( Atmospheric pressure or pressurized) to make it coking, and further processed in the system. In the food industry, caramel color has a wide range of applications and a large amount. According to the statistics of the China Colorant Professional Committee, the current production and sales of caramel color account for more than 90% of the entire ed...

AI Technical Summary

Problems solved by technology

The result of this method is: 1. As the temperature rises during the reaction process, part of the ammonia escapes with the steam. The higher the temperature, the greater the amount of escape, and the escape gas contains higher ammonia nitrogen and COD. ,polluted environment

2. A large amount of ammonia is used, which increases production costs

3. Large amount of steam and high energy consumption

[0005] Recently, a small number of manufacturers use the pressurized method to produce ammonia products, but the frequency of ammonia addition is frequent, the production operation is more complicated, and some heat will inevitably be lost each time, and the production is not convenient, and the energy consumption is also higher.

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